Asian Vegetable Stirfry

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Ingredients
  • 2 tablespoon hoisin sauce

  • 1 tablespoon soy sauce, reduced-sodium

  • 1/2 teaspoon cornstarch

  • 1 whole pepper(s), jalapeno, minced

  • 1 pounds asparagus

  • 3 cup(s) peas, sugar snap, trimmed

  • 1 1/2 cup(s) pepper(s), red, bell, strips

  • 3 whole onion(s), green, chopped 1 cup

  • 2 teaspoon oil, dark sesame

  • 2 teaspoon ginger, fresh peeled and minced

  • 1/4 teaspoon salt

  • 3 clove(s) garlic, minced

  • 1/4 cup(s) cilantro, fresh, chopped

Directions
  1. Combine first 4 ingredients in a small bowl; set aside. Snap off tough ends of asparagus; cut into 3-inch pieces, and place in a large bowl. Add peas, bell pepper, and onions; set aside.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, salt, and garlic; stir-fry 30 seconds. Add vegetable mixture; stir-fry 3 minutes.

  3. Add hoisin sauce mixture; stir-fry 1 to 2 minutes or until thick and vegetables are crisp-tender. Remove from heat, and stir in cilantro.

  4. Yield: 4 servings (serving size: 2 cups).


Nutritional Facts

Servings
1
Nutritional Info (Per serving)
Calories
132
Saturated Fat
0.5g
Sodium
432mg
Dietary Fiber
7.5g
Total Fat
2.5g
Carbs
21.5g
Cholesterol
0mg
Protein
5.5g
Carb Choices
1

dinner